Pico de Gallo and GuacamoleServes 8Ingredients:FOR THE PICO DE GALLO:5 whole Plum (roma) Tomatoes1/2 whole Large (or 1 Small) Onion3 whole Jalapeno PeppersCilantroLime JuiceSalt To Taste_____FOR THE GUACAMOLE:3 whole AvocadosPico De GalloLime JuiceSalt To TasteInstructions:Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.Cook time: Prep time: 30 Minutes

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Pico de Gallo and Guacamole

This isn’t a meal, but it’s yummy. Oh, I absolutely love Pico de Gallo—the freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all.

I’ve always had trouble making Pico de Gallo. For the longest time I mistakenly assumed that tomatoes were its chief ingredient, and the rest of the elements were just there for subtle flavor. Whenever I’d try (unsuccessfully, it turned out) to make Pico de Gallo, it went something like this: Chop a whole bunch of tomato. Add a tiny bit of onion, a couple of spoons of chopped cilantro, a teeny-tiny spoonful of fresh jalapeno, a bunch of lime juice and a ton of salt. And it wasn’t good. Ever. And I’d cry over my tortilla chips. Oh, how I’d cry over my tortilla chips.

But then I met Anna. And she showed me the way.

Here’s the most important thing I learned about P. de G.: the tomatoes are only one part of the ultimate product. The jalapenos, the cilantro, the onions—they require equal billing with the tomatoes to make Pico de Gallo work. Just watch Anna in action and you’ll see what I mean. And I promise you’ll be drooling for "Pico and Chips" by the time you reach the end of this post.

The Cast of Characters: Five plum (Roma) tomatoes (firm, not soft), 1/2 large or 1 small onion, 3 jalapeno peppers, cilantro, lime juice, and salt. These quantities are approximate; you might need to increase or decrease the numbers, depending on the size of the vegetables you find.

Begin by cutting the ends off the jalapenos and chopping them into a small dice.

Keep going until you have a nice-sized pile.

Throw ’em in a bowl, seeds and all. Surprisingly, this quantity of jalapenos did not add unbearable heat to the finished product. If you’re nervous about spiciness, you could decrease this amount at first, adding more later if you think you can handle it. Or, you can scrape the seeds from the jalapenos and discard them, as that’s where a lot of the heat resides.

Now begin dicing the tomatoes. First cut them lengthwise into thin wedges.

Then rotate the wedges 90 degrees and slice them into a fine dice.

Keep going until they’re all diced…

Then throw ’em into the bowl with the jalapenos.

Stir together with a knife if you’re cool like Anna and don’t need a spoon.

Now it’s time to dice the onions. First turn the peeled onion on its side and make vertical slices.

Then rotate the onion 90 degrees and slice downward to dice.

Keep going until it’s all done…

And throw it on top of the jalapenos and tomatoes.

Stir together with a knife if you’re cool like Anna and don’t need a spoon. Did I just say that?

Now chop up a nice-sized bunch of cilantro. Don’t be stingy here! You can cut off the long stems before you start, but there’s no need to peel the leaves from the stems.

Chop until it’s relatively fine, but not minced.

Throw it into the bowl with the other yummy ingredients.

Then squeeze half of a small lime into the bowl. (If you have a double-jointed thumb, it helps!)

Add salt to taste. A couple of shakes should suffice. You might need a bit more, but keep in mind that your chips (or other accompaniment) will likely be salty.

Stir together.

And here it is—Pico de Gallo, baby! Notice how the tomatoes are only a part of the beautiful melange of ingredients? There’s plenty of jalapenos, onions, and cilantro to add to the diversity of taste and texture. Now it’s all ready to go on tacos, inside quesadillas, atop steamed fish, or OF COURSE, with tortilla chips.

Hyacinth happened to be on hand for taste-testing. She’s good like that.

Pico de Gallo won’t keep very long in the fridge—probably 24 hours or so. After that, the sugars start to break down and it turns into a soupy mess. So it’s best to make it the same day you’ll want to serve it, though you certainly could do so several hours before.

Now, one of the yummiest things you can do with Pico de Gallo is use it to make…

Guacamole! Allow Anna to demonstrate.Start with buttery-soft avocados. Halve them lengthwise and remove the pits.

Scrape the meat onto a large plate.

If you get some on the side of the plate, it’s okay. (I apologize to all my obsessive-compulsive-ish readers who will spend the rest of today bothered by that small piece of avocado on the side of the plate. )

Mash the avocado with the bottom of a (very clean) plastic cup.

Or you could mash it with a fork. Either way, be sure to leave it relatively chunky.

Add salt to taste. Just a couple of shakes will do.

Now throw a pretty generous helping of the pico de gallo you just made over the top. Don’t skimp; the guacamole should be chunky.

Fold together.

Squeeze half of a small lime over the top.

And fold together until it’s all mixed. You may want to add a little more pico de gallo if the guacamole isn’t chunky enough for you.

Hello, Gorgeous. I love you more than words can say.

Guacamole most certainly does not keep long in the fridge. If you press a layer of Saran Wrap all over the surface and prevent air from reaching it, it might go 24 hours. But guacamole is generally a same-day thing.

NOTE: If you do happen to leave your Pico de Gallo in the fridge for a couple of days and it’s no longer good enough to eat with chips, it still works wonderfully in the guacamole. If it’s just you, just mash up one avocado, add a couple of spoons of Pico, and have a little south-of-the-border fiesta in your kitchen. Or call me. I’ll come over.

Pico de Gallo:Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

Pico de Gallo:Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole:Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

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Comments

I freakin love Pico de Gallo. And guacamole. I can smell the cilantro just looking at that — all I need is some chips and some kind of beer with a lime.

http://www.tenminutestonaptime.blogspot.com Maggie

I freakin love Pico de Gallo. And guacamole. I can smell the cilantro just looking at that — all I need is some chips and some kind of beer with a lime.

http://www.casadegalletti.blogspot.com Natalie In TX

A day without Pico is like a day without sunshine!!!!!

http://www.casadegalletti.blogspot.com Natalie In TX

A day without Pico is like a day without sunshine!!!!!

Kirsten

I just ate some of the worst salsa I’ve ever had. I need to try your recipe!

Kirsten

I just ate some of the worst salsa I’ve ever had. I need to try your recipe!

Rachelle H

I made this for my neighbors and now they love me! They do things like mow our lawn and feed our dog. I think they want more Pico! It has a strange effect on people!

Rachelle H

I made this for my neighbors and now they love me! They do things like mow our lawn and feed our dog. I think they want more Pico! It has a strange effect on people!

Nyssa

If you add a little bit of orange juice to guacamole, it’ll help prevent browning!

Nyssa

If you add a little bit of orange juice to guacamole, it’ll help prevent browning!

sherry

Ree, when do you have time to cook? Doesn’t matter keep up the good work. I love these recipes

sherry

Ree, when do you have time to cook? Doesn’t matter keep up the good work. I love these recipes

Vic in Seattle

Everything on this site is YUM!

The one step I would ad is:

“After chopping jalapeno, wash your hands with soap. Now wash them again just to be sure. Now wash your hands with lemon juice and rinse.”

Vic in Seattle

Everything on this site is YUM!

The one step I would ad is:

“After chopping jalapeno, wash your hands with soap. Now wash them again just to be sure. Now wash your hands with lemon juice and rinse.”

http://3evilmonkeys.blogspot.com/ jess

ree… i love making pico de gallo, but i much prefer a red onion.

i love that you have a recipe website now.

i heart you!!

http://3evilmonkeys.blogspot.com/ jess

ree… i love making pico de gallo, but i much prefer a red onion.

i love that you have a recipe website now.

i heart you!!

Yiggie

I love this!!! your pictures are so great and add so much!!!

Yiggie

I love this!!! your pictures are so great and add so much!!!

AmyA

Hi…the skulking lurker again. This is the best pico/guac recipe EVER, no comparison. I have taken the guac to three parties now and it has been the very first thing gone and I have gotten tons of raves! My husband even eats it–and he doesn’t do “mushy” foods.

In fact, the husband of a caterer grabbed me at the last party and said that it was the best guac he had ever tasted and would I mind sharing the recipe with his wife. I thought I’d pass the compliment on to you since I barely made any modifications to the recipe at all (just a little sprinkle of garlic powder and fresh ground pepper is all). Thanks for taking the time to post such great recipes and the pictures to go along with them!

AmyA

Hi…the skulking lurker again. This is the best pico/guac recipe EVER, no comparison. I have taken the guac to three parties now and it has been the very first thing gone and I have gotten tons of raves! My husband even eats it–and he doesn’t do “mushy” foods.

In fact, the husband of a caterer grabbed me at the last party and said that it was the best guac he had ever tasted and would I mind sharing the recipe with his wife. I thought I’d pass the compliment on to you since I barely made any modifications to the recipe at all (just a little sprinkle of garlic powder and fresh ground pepper is all). Thanks for taking the time to post such great recipes and the pictures to go along with them!

Gina

Is there a place on this website to get the recipe in printable format. I could go through the beautiful pictures and descriptions but I have a 2 year old…

Gina

Is there a place on this website to get the recipe in printable format. I could go through the beautiful pictures and descriptions but I have a 2 year old…

Crystal

The olive chesse bread is in my oven rigt now. I can’t wait to try it. I am bringing it with me to Ladies night. Thank for the blog of your recipes. The pictures are wonderful.

Crystal

The olive chesse bread is in my oven rigt now. I can’t wait to try it. I am bringing it with me to Ladies night. Thank for the blog of your recipes. The pictures are wonderful.

Crystal

Just an update… I took the olive cheese bread to a gathering yesterday and everyone just raved about it. They loved it. One person asked me if it was a family recipe and I said “Maybe, but not my family’s” Thank you so much!